Tested NCHFP pressure-canning directions for sweet potatoes.

Two sealed quart jars of pressure-canned sweet potato pieces

Safety classification

Safety classification: Tested recipe from NCHFP.

Processing details

Method: Pressure canning only. Pack: Hot pack. Jar sizes: Pints or quarts. Headspace: 1 inch. Processing: Pints 65 minutes; quarts 90 minutes. Use the preserved gauge- and altitude-specific pressure schedule.

Tested source

Tested recipe source: National Center for Home Food Preservation (NCHFP)

Sweet potatoes timeline

Prepare: Partially cook 15–20 minutes, peel, and cut uniformly or leave suitably small roots whole.
Pack: Cover with fresh boiling water or the tested syrup option; dry packing is not recommended.
Process: Pressure-can pints 65 minutes or quarts 90 minutes.

Equipment for sweet potatoes

Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.

Pressure canner with rack and tested dial or weighted gauge
Pint or quart Mason jars with two-piece lids
Large pot, canning funnel, jar lifter, headspace tool, and bubble remover

Visual method guide

Partially cook sweet potatoes 15–20 minutes.
Peel and cut uniformly; do not mash.
Pack with fresh boiling water or tested syrup.
Leave 1-inch headspace and pressure-can.

The official source and WPRM recipe card remain authoritative.

Sweet potatoes canning safety

Partially cook 15–20 minutes, peel, preserve as uniform pieces or suitably small whole roots, use fresh boiling water or the tested syrup option, and pressure-can. Do not mash, purée, dry-pack, or use starchy cooking water.

Method	Pressure canning only
Pack	Hot pack
Jar sizes	Pint or quart
Headspace	1 inch
Quantity	About 11 lb per 9 pints or 17½ lb per 7 quarts

Safety boundary: Do not mash, purée, dry-pack, use starchy cooking water, or alter the schedule.

What are pressure-canned sweet potatoes?

This tested method pressure cans partially cooked, peeled sweet potatoes as pieces or small whole roots.

Before you begin

Do not mash or purée before canning.
Use fresh boiling water or the tested syrup option.
Dry packing is not recommended.

Altitude-adjusted pressure schedule

Dial-gauge pressure canner
Jar/style	Time	0–2,000 ft	2,001–4,000 ft	4,001–6,000 ft	6,001–8,000 ft
Pints	65 min	11 psi	12 psi	13 psi	14 psi
Quarts	90 min	11 psi	12 psi	13 psi	14 psi

Weighted-gauge pressure canner
Jar/style	Time	0–1,000 ft	Above 1,000 ft
Pints	65 min	10 psi	15 psi
Quarts	90 min	10 psi	15 psi

Sweet Potatoes — Pieces or Whole — NCHFP

Recipe source: National Center for Home Food Preservation

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Tested NCHFP pressure-canning directions for sweet potatoes.

Servings: quarts

Course: Vegetable

Cuisine: United States

Ingredients

Sweet potatoes

▢ 17 1/2 lb sweet potatoes average for 7 quarts; 11 lb for 9 pints
▢ 1 tsp salt optional per quart
▢ fresh boiling water or syrup for packing

Equipment

▢
1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
▢
7–9 Canning jars Pints or quarts.
▢
7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.

Directions

Wash and boil or steam 15 to 20 minutes until partially soft. Remove skins and cut uniformly if needed.
Do not mash or puree. Fill jars, leaving 1-inch headspace.
Add optional salt and cover with fresh boiling water or syrup, maintaining 1-inch headspace.
Pressure process pints 65 minutes or quarts 90 minutes.
Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.

Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.

Recipe Notes

Dry packing is not recommended. Do not can mashed or pureed sweet potatoes.

Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/potatoes-sweet-pieces-or-whole/

Private Notes

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Questions or results?

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How to serve sweet potatoes

Drain and mash, glaze, roast, or use after opening in soups, pies, breads, and casseroles.

Sweet potatoes questions

Can sweet potatoes be dry-packed?

No. NCHFP does not recommend dry packing; use fresh boiling water or tested syrup.

Can I use a boiling-water canner?

No. This low-acid food requires pressure canning.

What if pressure drops?

Restore the required pressure and restart the full processing time.

Pieces versus mashed sweet potatoes

Pieces allow tested heat movement through the jar. Dense mashed sweet potatoes do not have a home-canning process.

Sweet potatoes troubleshooting

Why is the packing liquid cloudy?

Use fresh boiling water rather than the starchy cooking water and avoid overcooking.

What if a jar does not seal?

Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.

Source & provenance

NCHFP, “Potatoes, Sweet – Pieces or Whole”. Official USDA/NCHFP tested home-canning guidance.

Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.

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Garden planning for this recipe

Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:

Browse the Canning Garden Planner

Typical canning season

Season: Fall

Months: September, October, November

How much of the main ingredient should I grow?

18–40 lb of Root vegetables per person per year

The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.

Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.